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4.91 from 20 votes

Gluten and dairy free Victoria Sponge

Prep Time15 minutes
Cook Time20 minutes
Servings: 10


For the sponge

  • 225 g caster sugar
  • 225 g dairy free butter (I use the Stork 'Perfect for Baking' butter)
  • 4 medium eggs
  • 1 teaspoon vanilla extract
  • 225 g gluten free self raising flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)

For the filling

  • Raspberry jam
  • 150 g dairy free butter block (I use the Stork 'Perfect for Baking' butter)
  • 300 g icing sugar
  • A handful of fresh raspberries


  • Pre heat your oven to 180°C and grease and line 2 20cm round cake tins.
  • To a large bowl add caster sugar and dairy free butter, beat until creamy. Add the eggs one at a time continuing to whisk between each addition. Add the vanilla extract and whisk again.
  • Add the gluten free self raising flour, baking powder and xanthan gum. Mix well until fully combined.
  • Divide the mixture between the 2 cake tins, level with a knife and bake in the oven for around 20-22 minutes or until the cakes are golden brown and an inserted skewer comes out clean. Set aside to cool completely.
  • Once cool make the buttercream. Add the dairy free butter block to a large bowl and beat until creamy. Gradually add the icing sugar, continuing to beat until fully combined and creamy. The buttercream will take a little while to come together so keep mixing!
  • Spread one of your cakes with the buttercream and the other with jam and sandwich together. Sprinkle the top with icing sugar and decorate with fresh raspberries.